Simmered dish (boiled chicken wings)｜Dareuma [Cooking researcher]'s recipe transcription

・You can use other parts of the chicken as a substitute for the chicken wings, but the broth will be easier to make with the bones.
・By adding other seasonings, the acidity of the vinegar disappears and becomes mellow.
・Make an incision in the chicken wings to open the meat and stretch the skin.
・By opening, you can bring out the umami by coloring the skin firmly.
・Make the frying pan smaller so that the broth spreads all over.
・Bake the skin and transfer the aroma, richness and umami to the broth.
・If you poke a hole in the bottom of the egg before boiling, the shell will not crack easily and can be easily peeled off.
・When making soft-boiled eggs, use freshly taken out of the refrigerator to prevent the yolk from cooking.
・Mirin has the effect of preventing the body from collapsing. If you add it at the beginning, the meat will become tough, so add it at the end.
・Adding mirin at the end makes it shiny and looks good.
・Boiled eggs can be easily peeled by cracking them all over and putting them in water.
・Remove the heat and let it cool. When you eat it, heat it again over low heat so that the flavor will soak in.
・Cooling time and simmering time are not included in the required time.